Mackinac Fudge Recipe
- 2 teaspoons plus 1 cup butter, divided
- 4 cups sugar
- 1 cup 2% milk
- 25 large marshmallows
- 1 package (11-1/2 ounces) milk chocolate chips
- 2 cups (12 ounces) semisweet chocolate chips
- 2 ounces unsweetened chocolate, chopped
- 1 teaspoon vanilla extract
- Decorating icing and sprinkles, optional
- 1. Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.
- 2. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
- 3. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
- 4. Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired. Yield: 3 pounds (117 pieces).
Reviews for Mackinac Fudge
"This recipe is a variation of the Fantasy Fudge Recipe (only more complicated) that you can find on the jet-puff marshmallow creme jar. It is what is called a no fail recipe. I am pretty sure that the actual Mackinac Fudge is not made with marshmallows since they creme it on marble. Also, instead of milk you could use half & half for a richer fudge."
"I have this exact recipe. Mine is called "Fannie Mae Fudge" lol. It is a very good recipe and does make a lot! My recipe calls for a jelly roll pan. 15" x 10" x 1". It makes perfect size pieces when cut."
"So easy and yummy too."
"The best fudge ever!"
"This is THE best recipe for fudge I have ever made. I followed the directions exactly and it came out perfectly smooth and delicious. Be warned, though, it is addicting."
"Even though not exactly Mackinac fudge - close enough to make me happy. Grew up vacationing there my entire childhood. Live far away now - was nice to share a taste and some memories with my adult children. The platter was gone in less than 24 hours. Glad I tucked some away for Christmas day :-)"
"My first time making fudge - GREAT recipe! This is a no-brainer if you follow the instructions"
"it is truly Mackinac fudge! I used dark chocolate instead of semi-sweet - It is awesome!!"
"small and delishious! what could be more than that!"
"This is the best recipe for fudge I have ever tried! Came out smooth with absolutely NO grains! Thanks!"
"The best homemade fudge I have ever had and so easy to make."
"This is the most wonderful recipe for fudge. I was raised in Michigan and went to Mackinac often so was excited when i saw this recipe. I purchased the ingredients and made it right away. I must have made this recipe a least 5 times over the holidays this past year. Patricia Latham, Texarkana, Texas"
"Excellent and large enough batch you don't need to make another batch. I substituted Carnation Evaporated Milk for the milk."
"I made it for my office and everyone loved it!"
"Absolutely delicious and very easy to make."
"We loved it. My husband has talked for years about Mackinac Fudge...but always loved mine. I am not a fudge eater....but this recipe changed my mind. It is the easiest and best I have ever made."
"This is the same as my "Fannie Mae Fudge" recipe that I got from an old boy friend in college - his family secret recipe. We have made it for years to give as gifts. This recipe has NEVER failed and I've made it at least 100 times. It makes a smooth, creamy fudge. You don't need a candy thermometer. Just let it boil those 2 minutes. I'm not sure how much it tastes like Mackinac fudge but it is delicious!"
"I grew up in Michigan, and I love the fudge from the Mackinaw (Mackinac, French spelling, pronounced the same as the English spelling) area. Definitely want to try."